Sensory valuation of meat of chicken feeded various of addition of Amaranth

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F05%3A11%3A_3253" target="_blank" >RIV/00027162:_____/05:11:_3253 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Senzorické hodnocení masa kurat krmených ruzným prídavkem amarantu.

Original language description

The aim of this study was to evaluate the influence of Amaranthus (Amaranthus L.) fed in the diet in various forms (heat- prepared seed amaranths-popping, and no-heat-prepared seed, dry mass of amaranthus and fish meal) on sensory quality of the chickenmeat. Sensory evaluation was conducted on 80 chickens. There was no significant difference between meat of the cock and hens, but meat of the cock had better colour while hens had better texture, juiciness, odour and taste. Also there where no statisticalsignificant differences in colour, texture, juiciness, odour and taste of legs, and colour, texture, juiciness of breasts. The worst odour and taste was significantly detected of cocks fed by fish meal, the best odour had meat of hens fed by no-heat-prepared seed, and the best taste had cocks fed by dry mass of amaranthus.

Czech name

Senzorické hodnocení masa kurat krmených ruzným prídavkem amarantu.

Czech description

The aim of this study was to evaluate the influence of Amaranthus (Amaranthus L.) fed in the diet in various forms (heat- prepared seed amaranths-popping, and no-heat-prepared seed, dry mass of amaranthus and fish meal) on sensory quality of the chickenmeat. Sensory evaluation was conducted on 80 chickens. There was no significant difference between meat of the cock and hens, but meat of the cock had better colour while hens had better texture, juiciness, odour and taste. Also there where no statisticalsignificant differences in colour, texture, juiciness, odour and taste of legs, and colour, texture, juiciness of breasts. The worst odour and taste was significantly detected of cocks fed by fish meal, the best odour had meat of hens fed by no-heat-prepared seed, and the best taste had cocks fed by dry mass of amaranthus.

Type

D - Article in proceedings

CEP classification

GH - Nutrition of farm animals

OECD FORD branch

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Project

<a href="/en/project/QF3112" target="_blank" >QF3112: The use of amaranth and its products for replacement of meat-and-bone meals in broiler chicks nutrition.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

VI. Kábrtovy dietetické dny, Brno, 5.kvetna 200

ISBN

80-7305-521-X

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

278

Publisher name

VI. Kábrtovy dietetické dny, Brno, 5.kvetna 2005

Place of publication

Brno

Event location

Brno

Event date

May 5, 2005

Type of event by nationality

CST - Celostátní akce

UT code for WoS article

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